BEEF ZUPPA TUSCANA
1 pound sweet Italian sausage, removed from the casings
5 slices bacon, diced
1/2 white onion, diced
3 cloves garlic, peeled
32 ounces beef broth
2 white potatoes, diced (no peeling necessary)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 cups spinach, fresh
1 1/2 cups heavy cream
1 cup parmesan cheese, shredded and divided
Brown sausage and diced bacon in a French oven over medium-high heat until fully cooked.
Drain all but one tablespoon of oil.
Sauté onion and garlic in remaining oil for about 2-3 minutes.
Add back the sausage and bacon.
Add beef broth, potatoes, salt and pepper.
Bring to a boil over medium high heat.
1 Reduce to low and cover.
Simmer for about 15-20 minutes, until potatoes are fully cooked.
Add fresh spinach, cream and 3/4 cup parmesan cheese.
Heat over medium until warm (about 5 minutes).
Serve with a sprinkle of extra parmesan on top.
Note: Wyler’s has a new product out that is very good, and it can be found next to the bouillon cubes.
It is a powder that you mix 1 teaspoon powder with 1 cup hot water = 1 cup Beef Broth.
It works great, and it is very cheap to use because one jar makes a lot of cups of beef broth and it comes in either BEEF or CHICKEN!